Cherry-Rhubarb Cobbler
- 2 Tbsp. quick cooking tapioca
- 3/4 c. sugar
- 1/4 tsp. salt
- 1 1/2 c. syrup packed cherries
- 1 1/2 c. rhubarb
- 1 c. cherry juice
- 1 1/2 c. sifted flour
- 2 tsp. double-acting baking powder
- 2 Tbsp. sugar
- 1/2 c. shortening
- 1/2 c. milk
- 2 Tbsp. butter
- Drain cherries; save juice.
- Drain rhubarb.
- Combine tapioca, sugar, salt, cherries, juice and rhubarb in saucepan.
- Cook and stir over medium heat until mixture comes to a boil; remove from heat.
- Combine sifted flour, baking powder, sugar and salt; sift together.
- Cut in shortening.
- Add milk gradually, stirring, until soft dough is formed.
- Turn out on lightly floured board; knead 30 seconds or enough to shape.
- Roll dough to fit dish; make several cuts near center.
- Pour mixture into greased 11 x 7 x 2-inch baking dish; dot with butter.
- Cover with dough.
- Bake at 425u0b0 for 20 to 30 minutes.
- Sprinkle with confectioners sugar.
- Use cream, if desired.
tapioca, sugar, salt, syrup packed cherries, rhubarb, cherry juice, flour, doubleacting baking powder, sugar, shortening, milk, butter
Taken from www.cookbooks.com/Recipe-Details.aspx?id=433410 (may not work)